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Artichoke and Spinach Crostata with Polenta Crust

Yields6 ServingsPrep Time1 hr 20 minsCook Time1 hr 15 minsTotal Time2 hrs 35 mins

Looking for a holiday appetizer? Look no further thanks to our delicious and flavorful artichoke and spinach crostata with polenta crust. Made with a black pepper crust, this has the perfect amount of kick and the perfect amount of yum.

Artichoke and Spinach Crostata with Polenta Crust

Black Pepper Crust:
 1 cup all-purpose flour
 ¼ cup Colavita Polenta
  cup Colavita Extra Virgin Olive Oil
 ½ tsp salt
 1 tsp black pepper
 3 - 4 ice water
Filling:
 ¼ cup Colavita Olive Oil
 2 leeks white and pale green parts only, chopped
 10 oz fresh spinach or frozen thawed and drained
 1 tbsp Colavita Balsamic Vinegar
 1 tbsp fresh lemon juice
 2 jars Colavita Artichokes in EVOO
 1 tsp freshly ground black pepper
 ½ tsp salt
 6 oz blue cheese, broken into chunks
 2 tbsp pine nuts
 1 egg beaten
For the dough:
1

Add the flour, polenta, pepper and salt in the bowl of a food processor and pulse a couple of times to combine.

2

Add the Colavita olive oil and pulse until it resembles a coarse meal.

3

Add in the ice water, one teaspoon at a time, pulsing, until large clumps begin to form.

4

Pour the mixture out onto a clean surface and form into a ball then flatten into a disc. Wrap the dough in plastic and refrigerate for at least one hour.

For the filling:
5

Preheat your oven to 375°F.

6

Heat 2 tbsp Colavita Olive Oil in a large skillet over medium heat. Add the leeks with a pinch of salt. Allow the leeks to slowly caramelize, stirring frequently. Once they are nicely caramelized (approximately 10-15 minutes), add 1 tbsp Colavita balsamic vinegar, and simmer for 5 more minutes.

7

Add the spinach to the caramelized leeks and cook until just wilted. Stir in the artichokes, fresh basil, lemon juice, pepper and salt. Mix well and then remove from the heat and set aside.

8

Now grab your dough from the fridge.

9

Prep a baking sheet by lining it with parchment paper. Roll your dough out directly onto the parchment-lined baking sheet, so that the dough is about ⅛” thick.

10

Leaving a 3-inch border around the edges, mound the leek and artichoke mixture into the center of the dough.

11

Scatter the blue cheese crumbles on top and finish off with a sprinkle of pine nuts.

12

Fold the edge of the dough over the filling. Brush the crust with the beaten egg.

13

Bake the crostata for 45-55 minutes or until the crust is golden. Allow to cool 5 minutes before serving.

Nutrition Facts

Servings 6